🇮🇩 Indonesia · Food
Soto Daging
By eatmundo · August 4, 2026
A fragrant, aromatic beef soup popular across Java, known for its clear yellow broth infused with turmeric and herbs. It is a comforting meal often served with vermicelli and fresh lime.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch 1kg beef ribs in boiling water for 5 minutes to remove impurities.
- 2
Grind the shallots, garlic, candlenuts, and turmeric into a fine, smooth paste using a mortar and pestle.
- 3
Sauté the spice paste in a large heavy-bottomed pot over medium heat until deeply fragrant and the oil separates.
- 4
Add the blanched beef, 1.5L broth, bruised lemongrass, and galangal to the pot.
- 5
Simmer over low heat for 90 minutes until the beef is fork-tender.
- 6
Season the broth with salt, tasting frequently to ensure a balanced, savory depth.
- 7
Remove the beef and slice into bite-sized pieces before returning them to the pot.
- 8
Serve steaming hot in bowls, traditionally garnished with fresh cilantro, crispy shallots, and a squeeze of lime.
Frequently Asked Questions
Can I use a different cut of meat?+
Yes, shank or brisket are excellent alternatives for their depth of flavor when simmered.
Why do I need to blanch the beef?+
Blanching removes the foam and impurities, ensuring your final broth stays clear and clean.
Can I make the paste in a blender?+
Absolutely, just add a splash of oil to help the blades process the spices smoothly.
What should I serve this with?+
It is best accompanied by steamed jasmine rice or rice cakes (lontong) to soak up the broth.
